Cotoletta alla Bolognese
Rich pan-fried breaded veal cutlets layered with prosciutto di Parma and Parmigiano Reggiano, then gently braised in meat broth until meltingly tender.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Meat mallet
- •Wide frying pan with lid
- •Shallow bowls
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 40 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 52 g
- calories
- 680 kcal
Instructions
- 1
Gently pound the veal cutlets between baking paper to an even thickness of about four millimetres.
- 2
Season the veal slices lightly with sea salt and freshly ground black pepper on both sides.
- 3
Dredge each cutlet in flour, dip into beaten egg, and coat thoroughly with breadcrumbs.
- 4
Melt the clarified butter in a wide frying pan over medium heat until gently foaming.
- 5
Pan-fry the breaded cutlets for three minutes on each side until crisp and golden brown.
- 6
Layer two slices of prosciutto di Parma neatly over each cutlet in the pan.
- 7
Scatter the grated Parmigiano Reggiano generously over the prosciutto layer.
- 8
Pour the warm beef broth into the pan around the bases of the cutlets.
- 9
Cover with a lid and simmer over low heat for three minutes until the cheese melts.
- 10
Transfer the cutlets to warm plates and spoon the glossy pan juices over each portion.
Chef's tips
Use rich homemade beef or capon broth because it emulsifies with the cheese and butter to create the signature pan sauce. Take care not to over-salt the veal, as prosciutto and Parmigiano Reggiano already provide ample seasoning. Clarified butter ensures the breading crisps evenly without burning.
Ingredient substitutions
- veal escalopes → thin pork loin steaks or turkey escalopes
- clarified butter → strutto (pork lard) or unsalted butter with a splash of olive oil
- beef broth → rich chicken or capon broth
Storage
Best enjoyed immediately, though leftovers can be refrigerated in an airtight container for up to 2 days.
Reheating
Reheat gently in a covered skillet over low heat with a few tablespoons of warm broth.
Common mistakes to avoid
- •Pouring the broth over the cheese instead of into the pan bottom, which washes off the toppings.
- •Adding too much broth, which turns the crisp crumb soggy rather than velvety.
- •Pounding the veal unevenly, resulting in dry edges and undercooked centres.
Serving suggestions
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